Recipes

Easy Homemade Vegan Seitan

A Perfect Match For Any Recipe

Sometimes, a vegetarian gets sick of tofu and beans, but a small package of store-bought seitan can be a budget-breaker.

Seitan is made from protein-rich gluten and can be formed and shaped into a variety of styles for cooking many recipes. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. This tried-and-true favorite can be used in any recipe calling for seitan.

Vegan Seitan Loaf

Nicole Kearsley
Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We’ve added light seasonings to this recipe so that it will work in any dish!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Asian, Chinese, Vegan
Servings 1 Loaf

Ingredients
  

  • 3/4 cup Chickpeas Drained
  • 1/4 cup Nutritional Yeast
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Coriander
  • 1/2 teaspoon Oregano
  • 1 teaspoon Paprika
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Vegan Worcestershire
  • 1/2 cup Tomato Paste
  • 1 teaspoon Liquid Smoke
  • 1/2 cup Vegetable Stock
  • 1 3/4 cup Vital Wheat Gluten
  • 2 tablespoons Soy Sauce Alternative such as Bragg’s

Instructions
 

  • Mix all ingredients, except vital wheat gluten and 2 tablespoons of soy sauce alternative, in food processor and process until smooth.
  • Transfer contents from food processor into a large mixing bowl. Add vital wheat gluten, mix to combine.
  • Remove dough, knead for 2 minutes.
  • Cover seitan with towel. Let sit for 15 minutes.
  • Meanwhile, bring a large pot of vegetable broth or water to boil. Be sure to add plenty since this will be steaming for a long time. Add seitan, on low boil simmer for 90 minutes, turning every 20 minutes.
  • Remove seitan from boiling water. Transfer to large bowl of cold water with 2 tablespoons of soy sauce alternative.
  • Refrigerate until cool and ready to use.
  • Slice or grind depending on which recipes it will be use with.

Notes

CREATE YOUR OWN FLAVOR: Feel free to play around with flavors and shapes.
FOR SMOOTHER TUBE LOAF: Between steps 4 and 5, simply wrap the seitan in parchment paper, twisting ends closed then wrap in foil before cooking.
*VITAL WHEAT GLUTEN: Although seitan can be made with wheat flour, it’s easier and less time-consuming to use vital wheat gluten. Double-check the expiration date to ensure that the gluten is still fresh; expired vital wheat gluten won’t work properly.
**STEAMER SETUP: If you don’t have steamer, you can use a mesh colander placed over boiling water in a saucepan and then cover it with the usual lid for that saucepan.
***SOY SAUCE ALTERNATIVE: If you omit the soy sauce alternative, increase the salt to 1/2 teaspoon.
****FREEZING: The steamed and cooled seitan freezes well for 3-4 weeks. I have not yet tried freezing it for longer.
Keyword plant based, vegan
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